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- Combine coconut, butter and almond and press into 8 inch baking pan and chill
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Use a blender with a 5 cup capacity to mix ingrediants

- Heat 1/2 of the cream until it is about to boil
- Sprinkle gelatine on remaining cream [cold] and let stand 3 minutes
- Add hot cream and blend at low speed until gelatine is dissolved, about 2 minutes
- Add cream cheese, Splenda and vanilla and blend at high speed
- Pour all but 1/2 cup over coconut crust in baking pan
- Add cocoa to last 1/2 cup and blend then spoon over cheesecake
- Chill until set firm

NOTE: You may wish to swirl the chocolate layer gently with a knife to marble it with the cheesecake before chilling or you can leave it as two layers